Summer Squash Pie Recipe

Name: Summer Squash Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. whole wheat bread crumbs; 6 c. yellow summer squash or yellow zucchini; 1/2 c. chopped onion; 1 Tbsp. oil; 2 large eggs, beaten; 1/2 c. cottage cheese; 2 Tbsp. corn meal; 1/2 tsp. salt; 1/2 c. grated Swiss cheese; 1 Tbsp. dill weed; 1/3 c. finely chopped walnuts or pecans

Servings: persons

2 c. whole wheat bread crumbs
6 c. yellow summer squash or yellow zucchini
1/2 c. chopped onion
1 Tbsp. oil
2 large eggs, beaten
1/2 c. cottage cheese
2 Tbsp. corn meal
1/2 tsp. salt
1/2 c. grated Swiss cheese
1 Tbsp. dill weed
1/3 c. finely chopped walnuts or pecans

1
Preheat
2
oven
3
to
4
350u00b0.
5
Press
6
bread crumbs into well oiled 9-inch pie pan.
7
Steam squash until tender;
8
puree until smooth. (Should have about 3 cups puree.) Saute onion in oil. Puree
9
the onion;
10
add
11
eggs, cottage cheese, cornmeal, salt, Swiss cheese and dill weed.
12
Add to pureed squash.
13
Pour into crumb-lined pie plate.
14
Sprinkle
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with
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finely
17
chopped
18
nuts. Bake 40 minutes or until done.
19
(Test with knife; done when it comes out clean.) Serves
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6.
21
Can
22
be
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frozen,
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then warmed in microwave oven.

556

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 c. whole wheat bread crumbs, 6 c. yellow summer squash or yellow zucchini, 1/2 c. chopped onion, 1 Tbsp. oil, and more.

Yes, Summer Squash Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Summer Squash Pie

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